Neil Perry

Figs are such a wonderful fruit; fantastic fresh with prosciutto or baked in a tart with frangipane cream and equally at home with grilled and roasted meat and poultry. One of my favourite pairings is roast duck and fig.

Ingredients

3 tbsp extra virgin olive oil

2 tsp pomegranate molasses

1 tsp dijon mustard

1 peeled eschalot, finely diced

sea salt and freshly ground pepper

6 ripe figs, at room temperature

1 cup walnuts, lightly toasted

6 large basil leaves

40g wild rocket

70g Meredith Dairy goat’s curd

Method

3. Mix together rocket, basil and walnuts with half the dressing. Place this across the base of a large serving platter. Arrange the fig pieces and place small spoonfuls of goat’s curd over the leaves.

4. Finish by drizzling the remaining dressing on top and serve immediately.